Monday, 12 October 2015

Healthy Cranberry, Coconut & Pumpkin seed Oatmeal Cookies

I feel like this recipe is a PERFECT excuse to have cookies for breakfast. It’s basically porridge in a cookie. I made this recipe over a year ago when I was doing a month of no processed sugars and wanted to improve on it and well...honestly I just wanted cookies. They may not be the prettiest cookies you’ve ever seen but for what they lack in looks, they make up for in flavour, although my mum saw these in the kitchen and actually asked me if they had cheese in them, nope, definitely not. I’ve been trying to be a little healthier and add more protein into my diet due to my lack of meat consumption recently, I wouldn't really call these protein cookies but they have the ingredients with every intention of giving you a bit of a kick in that department, does that make you feel better about eating them? Also, did I mention there's no processed sugar or fat in these YOU'RE WELCOME!
27g/ ⅓ cup of rolled/porridge oats
115ml/ ⅓ + 2 tbsp cup of water
110g/ ⅔ cup of ground almonds
15g/ ⅛ cup whole wheat flour
3 tbsp honey/agave nectar
A small drop of vanilla extract
Pinch ground ginger
Small pinch of salt
1/3 cup desiccated coconut
A handful of dried cranberries
1 tbsp pumpkin seeds

Preheat the oven to 170C/325F/Gas mark 3
Make the porridge with the oats and water and set aside to cool.
Once the porridge has cooled place in a bowl and add the; ground almonds, flour, honey, vanilla, ginger, salt and coconut and mix until combined. Add in the cranberries and pumpkin seeds and mix again until thoroughly incorporated.
Spoon the mixture onto a baking tray lined with grease proof paper and flatten
Bake for 20-25 minutes
Makes about 6-7 cookies depending on size.

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